Broccoli, Chilli & Fennel Pasta

Seb’s back in the kitchen with another banger – and this one’s a proper weeknight winner. If you want something more exciting than regular pasta sauce but don’t fancy cooking all evening, this one’s for you.

20 minutes. Feeds four. Tastes like you’ve put in way more effort.

✨ Ingredients

• 100g British Pea Mince
• 15g Organic Bouillon powder + 300ml boiling water
• 1 tsp White Miso paste
• 1 Broccoli (florets and stalk)
• 1 Shallot
• 2 Garlic cloves
• 15g Chilli flakes
• 10g Fennel seeds
• 500g Organic British Wholegrain Spelt Conchiglie
• Fresh parsley (optional garnish)

👩🍳 Method

Soak the mince → Mix miso + bouillon with 300ml boiling water. Add pea mince, leave to rehydrate for 10 mins (or longer – no stress).

Prep the broccoli → Chop florets into bite-sized pieces, don’t forget the stalk (it’s just as tasty). Blanch in boiling water for 3 mins.

Get your aromatics ready → Dice shallot, finely chop garlic, and crush chilli flakes + fennel seeds in a pestle & mortar.

Cook the pasta → Remove broccoli, season the same water, add pasta. Boil 2 mins, then lid on + heat off. Leave for 10 mins to finish cooking.

Build the flavour → In a pan, fry pea mince. Add shallot + garlic. Stir in chilli + fennel. Toss broccoli back in to warm through.

Bring it together → Drain pasta (save a splash of water). Stir pasta into mince mix with a little pasta water + olive oil. Season to taste.

Finish + serve → Garnish with parsley and dig in.